Marinate meat overnight in fridge in mixture of vinegar, crushed garlic, pepper and salt.
Next day drain the meat and brown in batches in 2 T hot olive oil, remove beef onto a plate while you add 2 T of olive oil sautee onions and carrots for 5 minutes then add sherry, deglazing the pan. Bring to a boil, then add bay leaf.
In a small food processor or mortar, puree/crush parsley, peppercorns, 6 cloves garlic and hot green pepper. Add to the mixture in the pan and put in tomato sauce and the hot water. Simmer until beef is tender, about 1 hour. Turn the heat off.
Stir in roasted red pepper, add the sugar and adjust seasoning. Add olives and cook for another 1/2 hour serve hot over steamed rice or French baguette to soak up the rich sauce, add final touch of gouda cheese on the top. Can also be served with green beans or potatoes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (416g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 352 (61%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 15.7g||79 %|
|Monounsaturated Fat 16.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 149.7mg||46 %|
|Sodium 151.8mg||5 %|
|Potassium 883.9mg||23 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 8.5g|
|Protein 43.9g||63 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe
neilsignoLooks good, but back in manila theres no wine or food processor.4y ago
Harriet_arkleThis was lovely, although I omitted the chilli and it was still too hot for the rest of the family, but I LOVE spicy food and this is great. Yum yum!5y ago
ChefSandrineThis dish always gets raves at home! It's a great dish for guests too who have not eaten filipino food. My in laws like it with steamed rice while my family prefers it over potatoes and green beans. You can also add peas in the last 1/2 hour of cooking. I sometimes prefer to thicken the sauce with a little cornstarch but it isn't necessary. Caldereta can also be served with lamb, chicken, or even goat meat. And for you hunters out there - I've often wandered if elk would not be tasty in this type of sauce. [I posted this recipe.]6y ago